Spaghetti Squash Burrito Bowls

Man alive! Monday snuck up on me after a weekend away. (Park City, Utah—have you been? It’s my new favorite mountain town.) No amount of black coffee or dark chocolate peanut butter cups have managed to wake me up from my post-trip fog, but I have this totally epic burrito bowl recipe for you. Let’s get to it.

Basically, all you do is roast some spaghetti squash until it’s tender and caramelized on the edges. While the squash is in the oven, you’ll have plenty of time to toss together a simple, colorful red cabbage slaw. It has lots of lime and some black beans for protein. Then, blend up some salsa verde with avocado for a creamy sauce that completes the dish.

These bowls are so simple and crazy delicious that I almost saved them for my cookbook, but I just couldn’t wait. Make them for dinner tonight?

This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful vegetarian burrito bowls are also vegan and gluten free, but above all, delicious. Recipe yields 4 burrito bowls.

To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit. Place the halved spaghetti squash on a large baking sheet lined with parchment paper and drizzle with 2 tablespoons olive oil. Rub the olive oil all over each of the halves, adding more if necessary. Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down and roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.

To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides as necessary.

To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash "bowls," and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of freshly ground black pepper and some extra chopped cilantro (as shown here) and optional crumbled feta or pepitas.

Notes

Serving suggestions: I think these bowls would go great with my favorite green salad.Storage suggestions: Store burrito bowls, covered, for up to 3 days. There should be enough lime in the avocado salsa verde to keep it from oxidizing, but if you want to be sure, store it separately in a small bowl with plastic wrap pressed against the surface.

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Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

This is such a lovely recipe! I roasted a huge squash this weekend and just love how filling all squashes are. I have heard of Park City, Utah but never been. I am sure it is so lovely! We went to the mountains in NC near by home in SC, and it is always one of my favorite ways to celebrate fall. Glad you got to do the same! Cheers!:)

Oh yes. Okay–this is brilliant. I’ve never seen these with a southwest twist. It’s always been an Italian version. Which is fine but, you know, I really love my pasta. This is something I can experiment with, though!!

Great recipe! I made it (plus sweet corn) and it came out just like your photos. Thanks for posting such beautiful photos, they are very inspiring! Since I’m the only one in my family who will eat this, I’m going to take the second half to work for my lunch. Not sure how the cold squash will taste. Thought I might layer the squash, chopped vegetables and sauce in a container and see how that goes :)

Hi! I saw this recipe and had 90% of the ingredients on hand, so obviously I had to make it! The slaw is the BOMB and a perfect crunchy companion to the creamy squash. I can’t wait for my boyfriend to get home so I can knock his socks off with this, it is SOOOOO delicious!!! I can’t even express how fun and easy it was to make! I also cannot wait to eat this for lunch tomorrow. I think I died and went to burrito squash heaven.

At the store they had big bins of pumpkins out front looked for organic and found one huge bin of mixed ORGANIC squash on SALE and snagged the last two spaghetti squash. It was meant to be!! We’ve enjoyed your Spicy Sweet Potato & Green Rice Burrito Bowls many times but never have eaten spaghetti squash. This was like a science project goes artwork. Husband was fascinated checking the oven and nibbling on the slaw ingredients, then shredding the squash in awe. This is yummy, beautiful, surprisingly filling and so much fun to make. Everything you come up with is boldly flavored and interesting. You are such an inspiration and have changed the way we eat! Thank you

Oh! this is perfect timing. I’ve done something similar with beans and veggies with Delicata squash (My fave winter squash!) but I love the idea of the cabbage slaw…I have a purple cabbage in my fridge right now! Thanks for always inspiring me!

I have an abundance of speghetti squash & many of those ingrediants growing in my garden, I am looking forward trying this recipe today. Since it is a rainy day in Bellingham, WA, means a good day to stay in & cook! AAHH, life is good☔️.

Kate,
Thank you, another fabulous recipe. I made them yesterday and we are enjoying the squash “bowls” again today.
I found your blog six months ago, EVERYTHING I’ve made is a treat to make and eat.
Thanks for helping us make the transition to cleaner eating easy and delicious for my husband and I.

This looks so good and is wonderfully perfect for Fall! I may swap radicchio for the red cabbage, for the superfood benefits, but everything sounds so good as it is as well. Thank you for sharing a new recipe to try!

You have given me a reason to now like spaghetti squash, which I previously tried other ways and was not impressed. I made this recipe with some tweaks, but followed your basic idea of using them for burrito bowls and it was a hit. Now I’m a fan and will be following you for more great ideas. Thanks, Kate!

This was absolutely my favorite dish I’ve made this year. My husband walked in from work and said “what’s for dinner?” so when I told him, his reply was “oh” (trying to sound excited). Needless to say, he had seconds, and even ask where I got the recipe from. I am going to share it on my blog next week. Thank you SO much!

I made this last night. I really, really liked this as did my son, however, my husband LOVED it! He said it was the best dish I’ve ever made lol. So there you go, my non-vegan, non-vegetarian husband gives this dish a major thumbs up ;) I kept the recipe exactly as is with no changes.

Wow…. These are sooooooo delicious. I made these burrito bowls tonight for a guest and they were a huge hit. I added some chicken as well. I was just going to make a simple guacamole but I’m super glad I made the avocado salsa verde….. So tasty. This is going to be a regular meal in my house now. Thank you for this yummy recipe!

I’ve never tried spaghetti squash, but my roommate and I made these last night, and were totally won over! This recipe is such a wonderful alternative to traditional burrito bowls, which tend to leave me more full than I’d like. And, wow, the colors are gorgeous and bright. Thank you so much for sharing!

Made this last night Kate and it was delicious! Well you already knew that but I just couldn’t imagine the flavors together. Hubby loved it which always makes me happy. I was looking for a cabbage recipe and when I came across this I thought well I do have a spaghetti squash sitting on the counter so I might as well try it and so glad I did. We even have enough for leftovers so we stored them separately so we can reheat squash by itself. As for the avocado I didn’t make it like yours I just whipped up plain avocado with a little lime juice and it was great.

I stumbled upon this recipe while heading to the supermarket for something to make for lunch. Absolutely amazing! I didn’t miss this meat. It’s healthier, tastier and cheaper than eating out at Chipotle. I’m so happy to see you are working on a cookbook.

I have been following your blog since I began cooking, about a year ago. I have always been a silent observer, but felt a comment was finally in order. :)

First of all, your recipes are consistently delicious, & NEVER disappoint! You really know how to season and flavor foods in a way I struggle to find in other recipes and chefs. I cannot wait for your cookbook to come out!

That being said, I attempted this “Spaghetti Squash Burrito Bowl” recipe a week or so ago, and was majorly impressed! Both my husband and I loved the vibrant colors and flavors of this dish, and that your recipes always expose us to new ingredients (ex: purple cabbage, or spaghetti squash). My only question would be whether there was a different type of squash that would pair well with this recipe? Neither my husband nor myself ever enjoyed squash as a child (though you won him over with this recipe) – – but I had trouble with the unusual spaghetti-like texture. It tasted good, but if there is a squash substitute, I would be interested in trying it!

Thanks for all your hard work with the blog;; I look forward to each and every new recipe! :)

Hi Jennifer! Thank you so much for your kind comment. It really means a lot. So glad you have been enjoying my recipes! Spaghetti squash is pretty unique, so I’m not sure there’s another squash substitute. Cooked brown rice would be good, I know that! Or even cooked brown rice with roasted, cubed butternut squash. Or sweet potatoes. Hope one of those works for you!

Made this recipe for my brother’s birthday dinner and everyone loved it, including my 9 and 3 year old, who will eat any and every vegetable now, thanks to your blog. It’s amazing how kids can learn to appreciate all kinds of vegetables. Your recipes really help with that, I believe. Thanks, Kate!

New to the vegetarian way of eating. Do you eat the entire squash? I’m making this tonight, excited to try it. So far I have made the Thai Red Curry with Vegetables & Vegan Lentil Soup. Also made Black Bean Lasagna Rolls dish that was really good. Never thought I would get my husband to go vegetarian!

I have made over a dozen dinners off of your website(all fantastic) and this was my families all time favorite meal. My daughter wants me to make it for her birthday dinner next month !!! Claims it is the best dinner she has ever had. She turns 18

Glad you loved my town so much! Your blog is always first on my list when I need an idea:) I love how user-friendly and simple (in the best way possible) your recipes are. This recipe is always a go-to for me. Thank you Kate- and of course Cookie:)

OMG, Kate my hubby made this for me last night and it was amazing!! I have made a few of your recipes in the past, all of which are outstanding. I’ve recently started to become vegetarian so I’ve been trolling your website for recipes :) Can’t wait to try more!

I just had a Mexican fiesta in my mouth without any of the guilt. So easy and my family thought it looked so gourmet – thanks Kate. I have shared the recipe with foodie friends to try – I am making one recipe a week from your site for 2016 and so far -ROCK STAR hits.

Absolutely delicious! I followed the recipe exactly. However, since tomatoes are in season right now, I think it would great to add it to the slaw! Super easy to make. The girls at my office all asked for the recipe.

We just made these for the first time and absolutely loved them. So easy to prepare and so tasty and filling, too. I forgot to buy black beans, so we left them out, but we didn’t miss them at all. I think this dish could also work without the red bell pepper – the cabbage and the avocado-tomatillo sauce are what really make it.

so as I told you I would, I made this last night for my mom and aunt since she’s in town visiting, and per usual with your recipes it was scrumptious (the term my mom used actually to describe it hehe)

I served it in actual bowls instead of the spaghetti squash (just because) and all the elements of this dish were so good even on their own! I think the salsa verde/avocado mixture tastes almost identical to Chipotle’s guac! (i used Trader Joe’s salsa verde)

So then this morning for brekkie with the leftovers I made some scrambled eggs, put the avo mixture on a piece of toast and a side of the slaw. It was yummy again and a very colorful breakfast too :)

Ok we ate this tonight and it was to die for. My husband who was all about meat all the time, was told by his dr he had to go vegetarian for his health. While we eat healthy it always had a meat component. Meat was the star salmon venison beef etc always meat. This and the other of your 20 vegetarian dinners have changed his tune and made the shock of becoming a vegetarian a exciting delicious adventure. I am look forward to cook every night and am having fun with new flavors etc. thank you for sharing, this was the best so far! My husband explained “I could eat this everyday” that’s huge.

This dish was so yummy! All of the flavors went so well together. Even my husband commented that getting all the ingredients in one bite made it more flavorful. It was a clear hit and I was immediately asked to make it again! This is going in regular rotation.

Just made this for dinner. It was perfect. Kate, you are wonderful. The avocado-salsa verde sauce was so flavorful. I bought salsa verde from Sprout’s to save time. Kate, I keep having problems with your site. There seems to be a virus on it. My partner, who is computer savy, says it’s adware. We’ve used your site on a few different devices and ended up getting some malware downloaded on our devices. I’m not sure if you know about it or not. Also, I will be in your neck of the woods after Christmas. We are headed to Beaver’s Bend State Park.